Cheesy Lamb Meatballs with Harissa

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The harissa paste adds a nice chilli kick.

Preparation: 20 mins

Cooking: 20 mins

Ingredients

Ingredients to serve 4

500g lean minced lamb
40g bulgur wheat
2 tbsp olive oil
2 cloves garlic, peeled and crushed
1 tsp harissa
2 x 400g tins of cherry or chopped tomatoes
1 tsp sugar
Salt and freshly ground black pepper
1 egg
1 tbsp honey
A handful of coriander leaves, chopped
1 tsp ground cumin
100g grated mozzarella
50g grated pecorino or farmhouse sheeps’ cheese

Method

Pre-heat the oven to 180°C, Gas Mark 4 (350°F).
Cover the bulgur wheat with 500ml of boiling water and set aside to allow it to absorb the water.
Heat the oil in frying pan over a low heat. Add the garlic and cook for 2 minutes. Add the harissa, stir for 30 secs, then add the tomatoes, sugar and salt and pepper. Simmer gently.
Meanwhile, blend the minced lamb with the bulgur, egg, honey, chopped coriander, cumin and salt and pepper. Roll into meatballs the size of a walnut and place them onto an oven tray covered with greaseproof paper. Cook in the oven for 10 minutes.
Mix the sauce and meatballs in a baking dish. Sprinkle with mozzarella followed by pecorino. Cook in the oven for 10 minutes until golden brown.
Delicious served with mashed potatoes and tender stem broccoli seasoned, tossed in oil and roasted in the oven for 10 minutes.

Tip: do not allow the garlic to brown, as this makes it bitter.

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